The other day I decided the first thing I’d eat if I ever got a temporary break from不得不吃无麸质量would be Arby’s Curly Fries.
As I’ve said before, there’s a gluten-free version of nearly every gluten-containing food these days, but good ol’ fashioned battered then fried curly fries? GIMME.
Those and Chocolate Munchkins from Dunkin’ Donuts, B-Bops Cheeseburgers with extra mayo, Papa Johns Pizza, OP breadsticks, a cinnamon roll the size of my head from literally anywhere, and BEER THAT TASTES LIKE BEER – but who’s keeping track?
While I find myself dreaming about doughy breadsticks, one thing I don’t have to miss out on is Chinese takeout…made at home, anyway!蒙古牛肉面碗，Pot Sticker Noodles Bowls, andOrange Beef and Broccoli是一些方法，我一直在湾徒步旅行，现在我有另一个菜来添加到列表中 - 无麸质鸡罗mein。
瞧我的是鸡e of my very favorite Chinese take out dishes prior to having to go gluten-free. Greasy, twirly, greasy, chewy, did I mention greasy? It was SO good, but obviously not so good for you! No problem though, because by making Chicken Lo Mein at home, I’m able to control the amount of fat, sugar, and salt in the dish, plus make it gluten-free, too.
Cooked noodles are tossed with stir fried chicken and vegetables then tossed with a luscious sauce that’s savory from gluten-free Tamari, a little sweet from the addition of gluten-free oyster sauce and a pinch of sugar, then rounded out with sesame oil, chili sauce, and a hit of garlic. This dish is soooo good and you can feel way better about eating a big bowl or two (or three…or four!)
- I usedkikkoman无麸质牡蛎酱which I find in the regular Asian foods aisle at the grocery store. Oyster sauce is thick, a little sweet, and ultra concentrated in flavor. I think it’s what makes this dish “Chicken Lo Mein” versus if you just tossed the ingredients with gluten-free Tamari or soy sauce.
- Speaking of Tamari, be sure to use LOW-SODIUM gluten-free Tamari or gluten-free soy sauce for this dish, otherwise it will be too salty. I loveSan-J gluten-free Tamari。
- Customize your lo mein by adding any vegetables you want as long as they amount to 4 cups. I used broccoli, but other great options include red bell pepper, snow peas, carrots, celery, and baby bok choy.
- Be sure to have all the ingredients prepped and measured before turning on the heat. This dish cooks in 5-7 minutes, and on high heat, so there’s no time to chop once the ingredients start sizzling.
好的 - 准备吃饭？
首先掉落8oz noodlesin a large pot of boiling water then cook until al dente. I’ve used both gluten-free spaghetti and gluten-free ramen noodles in this dish, and they’re both great. I prefer the texture of GF ramen noodles (I likeKing Soba Gluten-Free Brown Rice Ramen Noodles,) but spaghetti noodles are more readily available, of course!
While the noodles are cooking, add2 chicken breasts(14oz) that have been cut into thin strips,1Tablespoon gluten-free Tamari,2茶匙玉米淀粉, and a pinch of白胡椒然后将大的Ziplock袋卷起。加热毛毛雨oilin a large wok or12“煎锅在高温下，然后加入鸡并搅拌炒直到煮熟。拆下板块然后放在一边。
Add3汤匙水到了Wok那么，一旦酝酿，补充4 cups broccoli florets.用盖子盖上平底锅，然后煮1分钟。
揭开然后加入另一个毛毛雨2杯凉拌卷心菜混合, 3 chopped green onions,and2 cloves minced garlic,then stir fry until the cabbage begins to wilt, 1-2 minutes.
最后一步是将鸡肉添加到炒锅中，然后在一块容易的酱汁中淋上毛毛雨塔玛丽，牡蛎酱，芝麻油，a pinch ofsugarand白胡椒, chili sauce,and somecornstarchto thicken things up.
Transfer into bowls or onto plates then grab your chopsticks, ditch the regret, and dig in! I hope you love this easy, healthier take out fake out dish – enjoy!
craveable fresh recipes and healthy eating tips!
Gluten-Free Chicken Lo Mein
- 2 chicken breasts (14oz), cut into thin strips
- 1 Tablespoon LOW-SODIUM gluten-free Tamari
- pinch white pepper
- 4 cups broccoli florets
- 2 cloves garlic, minced
- For the sauce:
- 1/4 cup LOW-SODIUM gluten-free Tamari
- 3 Tablespoons gluten-free oyster sauce (I used Kikkoman)
- 1 Tablespoon cornstarch
- 1 - 2茶匙辣椒酱（如Siracha）
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- pinch white pepper
- Combine all sauce ingredients in a dish then set aside. Bring a large pot of water to a boil then add noodles and cook until al dente. Drain then set aside.
- While the noodles are cooking, heat a drizzle of oil in a large wok or12” skilletover high heat. Once hot, add chicken then stir fry until cooked through. Remove to a plate then set aside.
- Add 3 Tablespoon water to the wok then, once simmering, add broccoli then cover with a lid and steam for 1 minute. Remove lid then add coleslaw, green onions, garlic, and another drizzle of oil then stir fry until the cabbage begins to wilt, 1-2 minutes. Add the chicken, noodles, and sauce to the wok then stir fry until the sauce has thickened, 1-2 minutes. Serve hot.
This recipe is courtesy of Iowa Girl Eats, //www.safways.com.